Le Comptoir

The story

Crafted with passion, served with love

A Lyon Kitchen on the Vietnamese Coast

Le Comptoir began not with a grand plan but with a coincidence. Sommelier Myriam Moretto arrived in Da Nang as the first chef-sommelier of the InterContinental Peninsula; Chef Olivier Corti came along as her partner. Two weeks later, the idea of their own restaurant had taken shape. That origin — unscripted, driven by two people who simply could not stop thinking about food and wine — still defines the spirit of the place.

The name says something important. Le Comptoir — the counter — is described by the team as a "lieu de vie": a living space where guests gather to engage with the chef, share a glass, and watch the Brigade de Cuisine work. It is less a formal dining room than an intimate stage, where conversation and craft happen side by side.

The People Behind the Plates

Chef Olivier Corti grew up in Lyon, the city that France considers its gastronomic capital, and his cooking carries that heritage plainly. His monthly-updated menus blend classical French technique with modern presentation and deliberate local touches — a philosophy the Michelin Guide has recognised for three consecutive years, selecting Le Comptoir in 2024, 2025, and 2026.

Myriam Moretto co-founded the restaurant and leads its wine program. She began her career near Milan at eighteen, earning the title of Italy's Best Junior Sommelier before pursuing the Master Sommelier certification in France. The wine list she has built — over 120 labels, curated with colleague Thinh — earned the Wine Spectator Award of Excellence 2025, a recognition that reflects the seriousness with which the cellar is assembled. Prestigious Champagnes and Bordeaux vintages sit alongside natural wines, and pairing is treated as part of the meal's architecture, not an afterthought.

What to Eat

The kitchen offers two tasting menus alongside an à la carte selection. The Menu Découverte moves from a mise en bouche through a blue crab preparation with apple-and-celery sorbet, avocado cream, and traditional Vietnamese bánh bía, then to the signature Foie Gras "Faux-Pho" — foie gras met with truffle and aromatic pho broth via spherification — and on to veal sweetbreads ravioli with morel mushroom sauce and BBQ beans. Lamb arrives in three preparations: green-crusted saddle, barbecue ribs, and confit belly crépinette.

The Menu Retour de Voyage pushes further: a 48-hour onion soup finished with aged Comté and smoked lạp xưởng, scallop quenelle Lyon-style with sea urchin and Nantua sauce, and A5 Wagyu beef with green peas cream and black pudding sauce. The à la carte list adds French pigeon from Maison Dandieu, Wagyu tartare prepared tableside, and Burgundy-style escargots.

The French cuisine here is not decorative — it is technically grounded, seasonally driven, and updated every month so that returning guests always find something new.

The Room and the Recognition

Beyond the Michelin selection and Wine Spectator honour, Le Comptoir has appeared three consecutive years in the Robb Report Vietnam Gourmet Collection Top 25 and was named in Tatler's Best Spotlight 2026. The accolades align with what the restaurant itself describes as its ambition: not spectacle, but consistency — every detail considered, every course resolved.